This classic old-fashioned Sour Cherry Pie is a favorite of my husband. Sour Cherry Pie is the perfect combination of sweet and sour. It is very easy to make and is sure to please your family. My husband and I used to have a sour cherry orchard on my property before we planted our pinot noir grape vineyard. We went from farming cherries to making wine.
Tart cherries, which are sometimes called sour, red cherries, or pie cherries are best known as the key ingredient in desserts. They are also delicious in main courses, salads, jams and jellies, and beverages. Tart cherries are seldom sold fresh in your local grocery store. They are harvested in July and usually frozen, canned, or dried for use throughout the year. You will need to find a farmers’ market to purchase them fresh.
Popular varieties include the Montmorency, Morello, and Early Richmond. Montmorency is the most popular of the sour cherry varieties the U.S. and Canada providing 95% or more of the sour cherries on the market. They are harvested in July and are light to dark red. This cherry has been cultivated in the United States for more than a century.
6cups tart or "pie"cherries(fresh or frozen), pitted
Vanilla ice cream(optional)
Preheat oven to 400 degrees F. Prepare pie pastry.
In a large bowl, combine sugar and tapioca. Add cherries; stir until well blended. Pour into pastry-lined plate; sprinkle with almond extract and dot with butter or margarine. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape.
Cover edges of crust with aluminum foil to prevent excessive browning.
Place pie on a baking sheet. Bake approximately 45 to 50 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown and juice begins to bubble through slits on crust. Remove aluminum foil during last 15 minutes of baking.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature with or without a scoop of ice cream.
Makes 8 to 10 servings.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.